How To Make High-Protein Ice Cream

Ingredients

• 400 ml Skim Milk (low‑fat dairy; can substitute 2% milk)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 10 g Monk Fruit Sweetener (granulated, zero‑calorie)
• 1 g Xanthan Gum (about 1/4 tsp, thickening agent)
• 1 pinch Salt (fine sea salt)
• 1 scoop Vanilla Whey Protein Powder (approximately 30 g, unsweetened)
• 30 g Oreo Cookies (about 4‑5 cookies, crushed)

Instructions

1. Gather Ingredients

   Measure 400 ml skim milk, 1 tsp vanilla extract, 10 g monk fruit sweetener, 1 g xanthan gum, a pinch of salt, 1 scoop vanilla whey protein powder, and crush the Oreo cookies.

   Time: PT5M

2. Combine Dry Ingredients

   In a small bowl whisk together the monk fruit sweetener, xanthan gum, pinch of salt, and protein powder until fully blended.

   Time: PT2M

3. Add Wet Ingredients

   Slowly pour the skim milk into the dry mixture while whisking continuously. Stir in the vanilla extract.

   Time: PT3M

4. Chill Base

   Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the xanthan gum to hydrate.

   Time: PT30M

   Temperature: 4°C

5. Fold in Oreo

   After chilling, gently fold the crushed Oreo cookies into the mixture, reserving a small amount for topping.

   Time: PT2M

6. Freeze Ice Cream

   Transfer the mixture to a freezer‑safe container, smooth the surface, cover tightly, and place in the freezer for at least 8 hours (overnight) until firm.

   Time: PT8H

   Temperature: -18°C

7. Serve

   Scoop the ice cream into a bowl, top with the reserved crushed Oreo, and enjoy.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

40 g

Carbohydrates

10 g

Fat

2 g

Fiber

1 g